Sushi 2

Ease of Preparation: Easy.A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

21Ratings

Directions for: Sushi 2

Ingredients

2 cup sushi rice

4 cup water

2 Tbsp rice vinegar

1 Tbsp sugar

Salt

¼ cup horseradish

Drop of green food coloring

1 can tuna, drained

2 dill pickles, sliced into strips

1 avocado, cut into long slices

1 carrot cut into matchsticks

1 red pepper, seeds removed and cut into matchsticks

4 sheets of nori paper

Soya sauce, for dipping

Pickled ginger, for garnish

Directions

1. Rinse sushi rice under cold water and then put into a medium saucepan along with the water.

2. Bring to a boil and then reduce heat, cover with a tight fitting lid and let simmer until all of the water has been evaporated.

3. Turn heat off, and let the rice rest covered for fifteen minutes. Turn out into a large bowl.

4. Whisk together the rice vinegar, sugar and salt until dissolved.

5. Sprinkle over the hot rice and toss well until the rice is coated well.

6. Let cool.

7. Whisk together the horseradish and green food coloring.

8. Lay a sushi mat, or large piece of doubled-up plastic wrap onto a flat work surface and place a sheet of nori down.

9. Put about half a cup of rice on the nori and flatten it down, leaving at least a one-inch border at either end.

10. Spread with some green horseradish and then spoon some tuna, a few slices of pickle, avocado and any variety of prepared vegetables along the edge closest to you.

11. Begin to roll the sushi, pressing it with your fingers to create a tight roll.

12. Moisten the edge of nori to seal it and then repeat with the rest of the nori.

13. Cut each roll into 8 pieces and serve with soya sauce and pickled ginger.